Shallot-Mushroom Quiche

The sweetness of shallot meets the earthy flavor of Portobello mushrooms in this decadent quiche recipe.
Time 1 hour
Servings 4
Difficulty Medium





  • For dusting All-purpose flour
  • 1 crust Pie dough, store bought


  • 1 tbsp Butter
  • 2 cups Shallot, sliced
  • 6 cups Mushroom,  preferably Portobello, sliced 
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 6 large Egg
  • ¾ cup Heavy cream
  • 1 cup Gruyere cheese, grated
  • To taste Salt
  • To taste Black pepper, freshly ground


  • Preheat oven to 190°C / 375°F.
  • On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.
  • Place pie dough in a 23 cm / 9” pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
  • Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  • In a large skillet, melt butter over medium-high. Add shallots and mushrooms and season with salt and black pepper. Cook until light golden, about 8 to 10 minutes.
  • In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, Gruyere cheese, salt and black pepper. Whisk again and pour into pie crust.
  • Bake until the center of quiche is set, about 40 to 45 minutes. Serve warm or at room temperature.


  • Use your favorite mushroom in this quiche. For added flavor, use a couple of different varieties; shiitakes work well 
  • For a more challenging recipe, make your own pie crust 
  • You can substitute gruyere with Gouda or Provolone cheese 
  • Garnish with chives or parsley if you wish